Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 medium zucchinis, sliced into rounds
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 wheel of Torta del Casar cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
Special equipment needed:
- Baking sheet
- Parchment paper
- Cheese knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange the eggplant and zucchini slices on the prepared baking sheet.
4. Drizzle the olive oil over the vegetables and season with salt and pepper.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
6. Remove the vegetables from the oven and let them cool for a few minutes.
7. Cut the Torta del Casar cheese into thin slices.
8. Arrange the roasted eggplant and zucchini slices on a serving platter.
9. Top the vegetables with the sliced Torta del Casar cheese.
10. Sprinkle the chopped parsley over the cheese.
11. Drizzle the lemon juice over the top of the cheese.
12. Serve the Torta del Casar with Roasted Eggplant and Zucchini warm.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 270
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 420mg
Carbohydrates: 10g
Fiber: 4g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Torta del Casar cheese.
- You can use any type of fresh herbs instead of parsley.
- You can use lime juice instead of lemon juice.
Variations:
- You can add sliced tomatoes to the roasted eggplant and zucchini.
- You can sprinkle some red pepper flakes over the cheese for a spicy kick.
- You can serve the Torta del Casar with Roasted Eggplant and Zucchini with crusty bread.
Tips and tricks:
- Make sure to slice the eggplant and zucchini into even rounds so they cook evenly.
- You can grill the vegetables instead of roasting them for a smoky flavor.
- You can use a vegetable peeler to shave thin slices of the Torta del Casar cheese for a different presentation.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Torta del Casar with Roasted Eggplant and Zucchini in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Torta del Casar with Roasted Eggplant and Zucchini on a large platter with some crusty bread on the side.
Garnishes:
Garnish the platter with some fresh parsley leaves and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the Torta del Casar with Roasted Eggplant and Zucchini with a simple green salad dressed with lemon vinaigrette.
Troubleshooting advice:
- If the vegetables are not cooked through after 25 minutes, you can put them back in the oven for an additional 5-10 minutes.
- If the cheese is not melting, you can put the platter back in the oven for a few minutes.
Food safety advice:
Make sure to wash the vegetables thoroughly before slicing them.
Food history:
Torta del Casar is a soft-ripened cheese made from sheep's milk in the Extremadura region of Spain. It has been produced for centuries and is named after the town of Casar de Cáceres.
Flavor profiles:
The Torta del Casar cheese has a creamy and tangy flavor that pairs well with the roasted eggplant and zucchini.
Serving suggestions:
Serve the Torta del Casar with Roasted Eggplant and Zucchini as a light lunch or as an appetizer before a meal.
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Region: Spanish